Shrimp with Pine Nuts

***Note---Before cooking anything, it's recommended to
have all the ingredients cut, measured and ready to go.
Then when cooking the items, work as quickly as possible
so items aren't overcooked. Have whatever you are
serving with the finished dish ready, so you can
literally serve the shrimp in the pan, steaming hot and
just off the stove!

Heat 1/4 cup of oil in a pan and gently stir-fry the
pine nuts for about 2-3 minutes until medium gold in
color then, lift out and drain. (Save the oil)

Add 2 tbsp. oil to the shrimp and mix well then add them
to the saved, very hot oil, stir-fry for about 30
seconds in then lift out of the pan to a plate.

Quickly discard the oil and wipe out the pan.

Stir-fry the carrots, scallions and ginger for 30
seconds in 2 tablespoons very oil, add the corn and
stir-fry for another 30 seconds. Add the cooked prawns,
pine nuts, soy and sugar and cook mixing well for 1
minute on high heat.

Serve with white rice or on crisp and cold iceberg
lettuce leaves cut as to look like a small bowl.
Additional flavoring of Hoisin Sauce, thinned with dark
sesame oil, soy and water to the consistency of heavy
cream is very popular with this type of dish and can be
found in most markets.